Spatchcock Chicken

[Coach McGuirk]

6. Dos anyone have a fave poultry rub? After the success of Spade L, I'm tempted to go pick up some of their bird rub and try it, also. I really loved the sugar maple, too. That is great stuff for bird.

I tried the spade L chicken rub yesterday and it is pretty damn good.

[TripletDaddy]

I tried the spade L chicken rub yesterday and it is pretty damn good.

If I weren't so righteous I would go today.

[TripletDaddy]

Since this is the de facto chicken thread, thought I'd share a simple yet very effective cook I did today. Purchased a pack of chicken breasts and a pack of quarter chicken (thigh/drum), skin on for both. Seasoned with Spade L chicken rub (freaking ab fab) and evoo.

Apple wood
30 mins @ 225.
30-40 mins at 300 (cook to desired appearance)
The final 30 minutes I coated once or twice with a simple marinade...just enough to keep the skin moist.
Use thermapen to verify temp. Remove chicken, tent for maybe 10 mins.

Results were perfect. The rub is delish and the chicken was super moist, tender. Leaving the skin on was key. Skinless chicken can get rubbery in the smoker. This takes far less time than spatching a whole chicken and the results are fantastic. I might try brining these pieces next time and then rubbing.

Anyhow, quick and easy cook that can feed the masses on the cheap. I think I paid $11 total for a pack of 5 large breasts and a pack of 5 or 6 quarters.

[FN Phat]

Well done, sir.

[Coach McGuirk]

That looks incredible. Where did uu find the breasts with skin at Costco?

[TripletDaddy]

This chicken recipe is ab-fab. Made about 8 breasts and 10 thighs. We fed a bunch of people. Everyone loved it.

Btw, my poultry shears also cut human flesh with ease. I put a nasty gash in my pinkie while I was cutting some chicken. There was David Blood everywhere. Took awhile to stop the bleeding. I contemplated going to the ER for stitches but didn't want to leave the chicken in the smoker for too long and ruin the meat.

[Shaka]

Thank's for my new chicken recipe. I will now feed the masses and take credit.

[Jeff Lebowski]

This chicken recipe is ab-fab. Made about 8 breasts and 10 thighs. We fed a bunch of people. Everyone loved it.

Btw, my poultry shears also cut human flesh with ease. I put a nasty gash in my pinkie while I was cutting some chicken. There was David Blood everywhere. Took awhile to stop the bleeding. I contemplated going to the ER for stitches but didn't want to leave the chicken in the smoker for too long and ruin the meat.

I assume you mean the method you described in post #33.

Chicken is great in the Traeger. And super easy.

Glad you are OK!

[mtnbiker]

I cooked 4 chicken breasts today on the grill, using the Spade L chicken rub. We actually didn't care all that much for the rub, but instead much prefer the rub that I've mentioned before when cooking whole chickens in the Dutch oven. I do wonder how much of a difference it would make to have the skin still on, with the rub on top of that. I guess that's why there are many different rubs and marinades, and you just find and use the ones that you like.

[TripletDaddy]

I assume you mean the method you described in post #33.

Chicken is great in the Traeger. And super easy.

Glad you are OK!

Yes, that's the method. It is fantastic. I had given up on spatching chicken but I accidentally bought breasts with ribs still attached. so I had to do some trimming myself. Turns out the breasts also still had parts of the keel bone stuck in them, too, so while I'm doing some surgery on the chicken, I wind up slicing my finger. Ouch. But anyway, chicken is great in the smoker. Huge hit.

I cooked 4 chicken breasts today on the grill, using the Spade L chicken rub. We actually didn't care all that much for the rub, but instead much prefer the rub that I've mentioned before when cooking whole chickens in the Dutch oven. I do wonder how much of a difference it would make to have the skin still on, with the rub on top of that. I guess that's why there are many different rubs and marinades, and you just find and use the ones that you like.

I wouldn't do chicken without the skin. Greater chance of it turning out rubbery. Skin on keeps it very moist. I coat lightly first with evoo and then apply good amount of rub. Spade L is great but use whatever you love. But go with skin on.

[TripletDaddy]

Thank's for my new chicken recipe. I will now feed the masses and take credit.

I pick up a pack of thighs (bone in) with skin and then get some boneless breasts with skin. It is also fun to buy quarters (again with skin) and then right before you serve, snip them in two pieces, drumstick and thigh.

Drumsticks alone are a bit tricky because they cook faster then the breast or thigh. Not impossible but requires a little more attention.

[Shaka]

I'm going to give the chicken thing a whirl tonight. I've got the chicken quarters but can't find boneless breasts with the skin on. I went with breasts with rib meat and of course the skin.

[FMCoug]

Giving this my first shot too. Spade L chicken flavor on legs. 30 minutes in at 225. Just cranked to 300. What do y'all baste with? I am out of AJ. Maybe chicken broth?

[TripletDaddy]

Giving this my first shot too. Spade L chicken flavor on legs. 30 minutes in at 225. Just cranked to 300. What do y'all baste with? I am out of AJ. Maybe chicken broth?

I used Italian dressing. Sounded weird but I went with the pelletheads suggestion. Tasted good.

[FMCoug]

I used Italian dressing. Sounded weird but I went with the pelletheads suggestion. Tasted good.

I went ahead and made up some broth but it is going fast ... if I run out maybe I'll try the dressing.